Blueberry Cream Pie Recipe with Buttery Crust and Juicy Filling
I have a bit of a thing for blueberry pies. There’s just something magical about a flaky crust cradling a jammy burst of berries, especially when you’ve got a swirl of cream in the mix. This blueberry cream pie recipe delivers just that—comforting, rich, and absolutely loaded with flavor.
Whether you’ve picked your berries fresh off the bush or grabbed a bag from the freezer like I do on a Wednesday night craving spree, this pie won’t let you down. It’s fuss-free, the kind of pie you don’t need a special occasion to make. And let’s be honest, does anyone really need a reason to bake a pie?
So grab your apron (or don’t—I always forget mine), and let’s bring some joy to your kitchen. This is one of those blueberry desserts recipes you’ll want to make again and again. It’s got the soft richness of blueberry cake, the coolness of blueberry ice cream, and enough old-school charm to make you feel like you’re back at grandma’s table.
Servings: 8 slices
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6 to 8 tbsp ice water
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or your fingers until crumbly.
- Add ice water a tablespoon at a time, mixing gently until the dough comes together. Divide in half, shape into disks, wrap, and chill for 1 hour.
- Preheat your oven to 400°F (200°C).
- Roll out one disk on a floured surface and fit it into a 9-inch pie dish. Refrigerate while you prepare the filling.
- In a bowl, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon. Stir gently to coat the berries.
- Pour the filling into the chilled pie crust. Roll out the second disk and lay it over the top, or cut into strips for a lattice. Trim and crimp edges.
- Whisk the egg and milk. Brush over the crust.
- Place pie on a baking sheet and bake for 45 to 50 minutes, until the crust is golden and the filling is bubbling.
- Cool at room temperature before slicing. (I know, the wait is torture!)